I'm pretty sure Lodge is alright and target sells it. The only thing I would be iffy on from a box store is enameled cast iron, I've read a lot of really shitty reviews of Lodge's enamel line, as much as I'd love to pay less than a third of the cost of better brands. Their non-enamel seems to be totally fine though.
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited September 2012
This is last thread's recipe to roast a fucking chicken.
Here is a real roast chicken.
Step one Get a fucking chicken.
Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.
Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.
Stick the chicken in the fridge and leave it the fuck alone for an hour.
Next, turn on an oven 180 +273 degrees using the one true units and boil a pot of water.
Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.
Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.
Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.
After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
so I bought this course from Craftsy (love love love) with peter reinhart doing artisan breads. sadly for me, most of these breads are white flour based. so I asked him a question (which he answered promptly) and he mentioned that he had published a book all about whole wheat bread.
somebody needs to buy me this please i will love you forever kiss kiss.
I feel like I shouldn't be this pleased with myself for making what tastes like a fantastic meatloaf, but hey, baby steps. And sandwiches.
Meatloaf does rock. Also, the next step can be making meatloaf, putting it into bell peppers, and having stuffed bell peppers. It's more fancy because you put it in a vegetable! It must be fancy!
I'd do this but bell peppers make me sneeze like nothing else on this earth, no idea why. That time I had to deliver 8 super supreme pizzas to a high school graduation was one hell of a trip.
Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.
I either butterfly and flatten it, or roast it upside down for the first thirty minutes and then flip it for the last bit. Same effect.
Hey Seattle people, have any of you tried beers from Elysian ? Specifically their Night Owl pumpkin ale? My local beer guy's got one case left and I haven't gotten any pumpkin ale yet but I'd like to know how it is.
ReginaldWhen I am Pres., I will createthe Department of ______Registered Userregular
Imma cook up a batch of chili and cornbread this weekend for NFL probably. I have a template I work with for the chili, but no actual amounts.
Everything is pretty normal in the chili, except for a few surprises I always use. The chili cooks over 6 hours in a slow cooker, so I generally adjust the flavors on an hourly basis, and add a couple of potatoes to soak up salt if it is too salty (throw out the potatoes after cooking).
Surprise ingredients:
Spicy italian sausage (unsheathed and browned)
Dark brown sugar (used at first just to cut the heat if necessary)
Chipotle peppers - the smokier the better
Hand-mashed heirloom tomatoes (the meatier the better) - Tomatoes can totally make or break a chili
Sriracha sauce
A little cumin (so good)
Do you guys have any secret ingredients for your chili?
I've seen some pretty 1 dimensional chili in my day. Using just ground beef or beef cubes instead of sausage, or just using red pepper flakes and cayenne for heat instead of using smokier, more creative sources. And cumin is a requirement for awesome chili, yeah, but so many people don't use it. Also my last secret ingredient is some shavings off of a Contra NES cartridge, but I really try to keep that one secret.
Have you ever tried putting seafood in a chili? That might be interesting and jambalaya-ish.
0
Options
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
you have a chili pepper aisle?
*jealous*
I really need to work on growing some chilies for myself. seriously. otherwise i'm just not going to get satisfactory mexican/hispanic/texan food down here.
Anyone got any experience making their own mayonnaise, or particular recipes for doing so that don't involve a working blender?
The recipes I've glanced at talk about adding oil drop by drop, claiming that it will go OMGTERRIBAD wrong if you add it too quickly, which concerns me because I don't have the best steady hands for delicate things like that, and if it's that big a deal I'd probably sooner not stress myself out over it.
Posts
if it's warm and seasoned it'll wipe right out.
If you're not at ground level check with your apartment complex to make sure they allow grills at all. It may be in your contract.
Not nearly as good as the chicken thighs I made yesterday, but okay
Those thighs were so good, my kid almost ate a whole one, and he eats like an anorexic bird
i should roast a chicken more often.
ohman.
chicken soup with roasted chicken chunks, some fresh peas, and matzah balls. Perfect.
Any of you brits wanna help me learn how to 'mushy pea'? I thought i'd figured it out, but it turned more into pea puree/soup.
Democrats Abroad! || Vote From Abroad
It is allowed, or at least there are lots of other people with them around. Some of them are even on the second floor.
Steam
How the fuck do I cook this bad boy
I should maybe go out and get a pot big enough to make stock in, I suppose
You roast that motherfucker.
Satans..... hints.....
that carcass ain't gonna soup itself though
Here is a real roast chicken.
Step one Get a fucking chicken.
Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.
Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.
Stick the chicken in the fridge and leave it the fuck alone for an hour.
Next, turn on an oven 180 +273 degrees using the one true units and boil a pot of water.
Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.
Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.
Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.
After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.
Take out, rest for ten and serve.
Satans..... hints.....
aside from the fascism measurements that is perfect, thanks
What unit of time would you like it in.
Satans..... hints.....
Satans..... hints.....
Can I also talk about good stuff I get at restaurants?
Satans..... hints.....
Done.
Satans..... hints.....
Terrible.
It gives me the scoots.
somebody needs to buy me this please i will love you forever kiss kiss.
Democrats Abroad! || Vote From Abroad
TOP SCALLOP RETURNS!
And in Seattle, as expected!
woot!
@Druhim and @Usagi and such better watch
I'd do this but bell peppers make me sneeze like nothing else on this earth, no idea why. That time I had to deliver 8 super supreme pizzas to a high school graduation was one hell of a trip.
I either butterfly and flatten it, or roast it upside down for the first thirty minutes and then flip it for the last bit. Same effect.
This is also relevant for @Sheri and @lostwords !
Kelvin is the same as Celsius
just so you know
just with a different starting point
Need some stuff designed or printed? I can help with that.
THAT WAS THE JOKE.
Satans..... hints.....
Everything is pretty normal in the chili, except for a few surprises I always use. The chili cooks over 6 hours in a slow cooker, so I generally adjust the flavors on an hourly basis, and add a couple of potatoes to soak up salt if it is too salty (throw out the potatoes after cooking).
Surprise ingredients:
Spicy italian sausage (unsheathed and browned)
Dark brown sugar (used at first just to cut the heat if necessary)
Chipotle peppers - the smokier the better
Hand-mashed heirloom tomatoes (the meatier the better) - Tomatoes can totally make or break a chili
Sriracha sauce
A little cumin (so good)
Do you guys have any secret ingredients for your chili?
those are chili ingredients
how the fuck else would you make chili?
and brown sugar with molasses
but same principle
Chorizo is a good idea, man. I'll try that out.
I've seen some pretty 1 dimensional chili in my day. Using just ground beef or beef cubes instead of sausage, or just using red pepper flakes and cayenne for heat instead of using smokier, more creative sources. And cumin is a requirement for awesome chili, yeah, but so many people don't use it. Also my last secret ingredient is some shavings off of a Contra NES cartridge, but I really try to keep that one secret.
Have you ever tried putting seafood in a chili? That might be interesting and jambalaya-ish.
*jealous*
I really need to work on growing some chilies for myself. seriously. otherwise i'm just not going to get satisfactory mexican/hispanic/texan food down here.
Democrats Abroad! || Vote From Abroad
The recipes I've glanced at talk about adding oil drop by drop, claiming that it will go OMGTERRIBAD wrong if you add it too quickly, which concerns me because I don't have the best steady hands for delicate things like that, and if it's that big a deal I'd probably sooner not stress myself out over it.